Reviewer:

Ahh, this saved me from another quick egg dinner after a day at the beach. I have lots of baked chicken leg quarters as I have an ederly dogs that I cook fresh stews for. So I knew I wanted to use some of that leftover baked chicken and this was perfect. I added basil from the garden, celery salt,Italian season- as my bread crumbs were plain. I served these with loaded mashed potatoes and roasted asparagus. I did change the servings to 3 and it made 5 croquettes which my hubby and I gobbled up! I used chickfilas sauce as a dip for the croquettes as well, it's a honeybbqmustard type sauce. I added a photo but couldn't alter the size on my iPad!

Reviewer:

Love this for leftovers! I use them like hamburgers! You can really play around with it too. I add some taco seasoning sometimes to the mixture for fun. A dollop of sour cream and a bun and its a great Saturday lunch!

Reviewer:

I took this recipe for inspiration as I do most recipes. I took the leftover to heart and combined some odd flavors. But I think as I now (after reading) realize many suggestions were made for different combinations. I thought the chicken might be bland so I added chopped jalapenos, sun dried tomato, black olives. I did not use as many bread crumbs and I did not puree anything. I roughly chopped the left over rotisserie chicken I got from Sams Club and for sure saute the onion. BUT I forgot to add salt or parsley so 1/2 way thru I used celery salt instead cuz I had no parsley and didn't realize I was so low on salt. Salt is important!! the ones without rely heavily on the jalapeno to flavor it. Not sure it worked, but its a great little recipe to expand as others have done. A different way to deal with leftovers for sure! Next time I think cranberries and walnuts or something crispy. My mind is running with it.

Reviewer:

Made this recipe of Chicken Croquettes. Used an ice-cream scoop, to make smaller portions. Turned out great!
I pre cooked all. Laid on a cooking sheet and frozen.Now I Just heat and serve for a quick meat item in a hurry.

I've made this twice now, both times in the oven. The first was pretty basic adding a few spices as directed in the comments. It was good but unimpressive.
The second time I sauted onions, garlic, sweet pepper and celery. Added a splash of chicken broth along with the 2 eggs and a few left over canned mushroom pieces from the fridge. I added some Italian breadcrumbs that were mixed with parma cheese that I had left over for the dry base along with S&P,parsley, oregano, and basil for spice and mixed it all together topping with a thin slice of garden tomato, some mozzarella and a splash of spaghetti sauce on top. I made it in the morning and put the patties in the fridge till dinner time. Then cooked 30 minutes in the oven at 350. Served over a few egg noodles and it was wonderful!